Sauces and condiments

sauces and condiments - on it, in it or with it,

Fermentation often reveals new and hidden depths of flavour in foods. The process of allowing lacto-fermentation to break down and mingle different ingredients together can create exciting new intersections of taste. Importantly, it also can change and modify flavour, for example, taking mustard seed that can be a very bitter and transforming it into the fiery and exciting condiment we all know and love.

Likewise, ageing chipotle peppers for over two months before blending into our hot sauce, creates a depth of flavour that expands and builds on the already rich smokiness found in the peppers.

In some ways, using fermentation to age and add complexity to ingredients is like a natural culinary secret trick, don't force the flavours, let them develop slowly and symbiotically.

Preserving our sauces and condiments using fermentation also has the added benefit of allowing us to avoid any nasty artificial preservatives. Instead, we are able to rely on the lactic acid generated through fermentation, with a little help from the natural acetic acid in our unpasteurised organic apple cider vinegar, to maintain the proper and safe levels of acidity.